Recipe: Gingerbread Recipes (38) - cake, muffins, cookies, waffles, etc.

GINGERBREAD MIX

1 qt. sifted flour (4 c.)
1 1/4 c. nonfat dry milk
2/3 c. sifted dried whole egg (if you can't find this add 1 fresh egg to each batch when stirred up)
1 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
1 c. sugar
4 tsp. ginger
2 tsp. cinnamon
1/4 tsp. cloves

ONE BATCH:
1 1/2 c. gingerbread mix
1/4 c. shortening
1/2 c. boiling water
1/2 c. molasses

Sift above ingredients together, store in cool place. Makes 6 cups mix. (If dried eggs not added in basic mix, add 1 fresh egg now.) Melt shortening in boiling water. Add molasses and blend well. Add slowly to the dry mix, beating well after each addition. Pour into 8 x 8 inch pan. Bake 28 minutes in 350 degree oven.

LAFAYETTE'S GINGERBREAD

1/2 c. butter or oleo
1 1/2 c. brown sugar
1 c. molasses
1/2 c. milk, slightly warmed
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. mace
3 eggs, beaten until fluffy
3 tbsp. dark coffee
Rind & juice of 1 lg. orange
1 tsp. soda dissolved in 1 tsp. warm water
3 c. flour
1 tsp. cream of tartar

Combine ingredients through coffee (first 10) in a mixing bowl. On a paper sift together flour and cream of tartar. Add to mixture in bowl, beating until smooth. Add grated orange rind and juice. Stir in dissolved soda and stir until batter is light. Pour into a 9 x 13 inch pan. Bake at 350 degrees for 35 to 40 minutes.

SOFT GINGERBREAD

1 c. butter
1 c. sugar
1 c. molasses
3 eggs
3 c. flour
1/2 tbsp. baking soda
2 tbsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1 c. sour cream

Cream butter, sugar, molasses, and eggs together. Sift dry ingredients together. Stir into creamed mixture and add sour cream. Bake at 350 degrees for 40 minutes. use 13 x 9 inch pan.

MY BEST GINGERBREAD

1/2 c. shortening, melted
1 egg
1 1/2 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1 c. hot water
1/2 c. sugar
2 1/2 c. sifted all-purpose flour
1/2 tsp. salt
1 tsp. ginger
1 c. Brer Rabbit Molasses

BUTTERSCOTCH SAUCE:
1 c. brown sugar
Cinnamon
2 tbsp. butter
1/4 tsp. salt
4 tbsp. flour
1 c. boiling water
1/2 tsp. vanilla

Add sugar and egg to cool melted shortening and beat well. Sift together flour, soda and salt with spices. Combine molasses and water. Add alternately with flour to first mixture and pour into greased waxed paper lined 9 x 9 x 2 inch pan. Bake at 350 degrees for 50 or 60 minutes, cool minutes and remove from pan. Can be served with whipped cream or butterscotch sauce. Mix brown sugar, flour, cinnamon and salt. Add boiling water. Cook for 5 minutes, stirring constantly. Beat in butter and vanilla. Serve.

POKE AND POUR GINGERBREAD

2 1/4 c. flour
2 tsp. cinnamon
1 tsp. ginger
3/4 c. brown sugar
1/4 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking powder
3/4 c. molasses
3/4 c. oil
1/2 tsp. soda
3/4 c. water
2 eggs
1/2 tsp. salt

TOPPING:
1 c. brown sugar
1/2 c. oleo
1/3 c. water

Combine all ingredients except for topping in a large bowl; stir until moistened, then beat at medium speed 3 minutes. Pour into 9 x 13 inch greased pan. Bake at 350 degrees for 30-35 minutes until it tests done. Just before gingerbread is done combine topping ingredients in saucepan and bring to boil. Remove from oven, poke holes all over using long tined fork and pour hot topping over cake.

CRUMB GINGERBREAD

2 c. flour
1 c. butter (not margarine)
1 c. sugar
1 egg
1 c. raisins
1/2 c. sour cream
1 tsp. soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg

Mix 2 cups flour, 1 cup butter, 1 cup sugar thoroughly. Butter should not be too warm, so mixture stays crumbly. Save 1 cup of this mixture. To the remaining add 1 egg, 1 cup raisins, 1/2 cup sour cream, 1 teaspoon soda, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg. Mix in mixer; sprinkle half the crumb mixture in bottom of 9 x 13 inch pan. Add batter and spread evenly. Sprinkle remaining crumbs atop. Bake at 375 degrees.

GINGERBREAD STREUSEL

1 pkg. gingerbread mix
1/2 c. brown sugar
2 tbsp. flour
2 tsp. cinnamon
2 tbsp. butter, melted
1/2 c. nuts, chopped

Prepare gingerbread batter and pour into baking pan. Combine sugar, flour and cinnamon. Blend in butter and nuts. Sprinkle over cake batter. Bake as directed on package. Serve warm with whipped cream or vanilla ice cream. Serves 6.

GINGERBREAD LAYER CAKE

1 c. honey
1 tsp. ginger
1/2 tsp. cloves
1 tbsp. cinnamon
2 1/4 c. flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/2 c. brown sugar
1/2 tsp. grated lemon rind
1 egg
1 1/4 c. buttermilk
1 1/2 c. whipping cream
1 tbsp. granulated sugar
2 tsp. grated orange rind
10 oz. semi-sweet chocolate chips

In a small saucepan, combine honey and spices, bring to a boil, remove from heat and cool. In a large mixing bowl, cream butter and brown sugar until light and fluffy. Gradually beat in honey mixture at high speed. Add lemon peel and egg. Mix thoroughly. Mix the remaining dry ingredients and add alternately with buttermilk to the butter mixture. Grease and flour two 8 x 8 x 1 1/2 inch pans. Pour batter into the pans and bake at 350 degrees for 30 to 35 minutes. Cool in pans for 10 minutes, then turn on a rack to cool. Just before serving, whip the cream with the sugar to form a soft peak. Spread half of the cream on a layer of the cake and sprinkle with half of the orange rind and chocolate chips. Repeat for the top layer.

CHOCOLATE GINGERBREAD CAKE

1/2 c. butter or oil
1/2 c. sugar or honey
1 egg, well beaten
1 c. molasses
2 1/2 c. all purpose flour
1/3 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1/3 c. cloves
1 c. HOT water
1 1/2 tsp. baking soda

Blend first four ingredients. Sift all dry ingredients except cocoa. Mix cocoa with water. Beat flour mixture alternately with cocoa water, beginning and ending with cocoa water. Beat well. Pour into a well greased 9 x 12 inch pan. Bake at 350 degrees for thirty minutes or until a toothpick stuck in the middle comes out clean. Frost with butter-cream frosting.

POUNDCAKE GINGERBREAD

1 c. oleo (or unsweetened applesauce)
3 eggs
1 c. golden raisins (and boiling water)
3 1/2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. cream of tartar
1 c. sugar
1 c. light molasses
3/4 tsp. ginger

Soak raisins in boiling water 5 minutes. Drain. Mix flour, baking powder and cream of tartar. In another bowl, mix oleo and sugar. Add molasses and eggs, one at a time. Mix the two mixtures and add the raisins and ginger. Bake in greased, flour bundt pan 55 to 65 minutes at 325 degrees

POUND CAKE GINGERBREAD

1 c. butter
3 eggs
1 c. light golden raisins
Boiling water
3 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. cream of tartar
1 c. sugar
1 c. light molasses
2 tbsp. freshly grated ginger root (or 3/4 tsp. ground ginger)

Bring butter and eggs to room temperature. Soak raisins in boiling water for 5 minutes; drain and set aside. Combine flour, baking powder and cream of tartar. Beat butter in a mixing bowl with electric mixer on medium speed for 30 seconds. Gradually add sugar. Add molasses, add eggs, one at a time, beating after each addition. Gradually add flour mixture. Fold in ginger and raisins. Pour into greased and floured 10-inch tube pan. Bake at 325 degrees for 55 to 65 minutes.

GINGERBREAD UPSIDE-DOWN CAKE

1 pkg. gingerbread mix
Canned fruit, sliced peaches, pear halves, sliced pineapple or apricot halves
1/3 to 1/2 c. brown sugar
2 to 3 tbsp. butter or margarine
Maraschino cherries, if desired

Melt butter in 9 x 9 inch square cake pan. Stir in brown sugar and spread mixture in bottom of pan. Arrange fruit of your choice on sugar mixture. (If pear halves or apricots are used, place flat side down.) Maraschino cherries may be added to arrangement if desired. Mix gingerbread as directed on package. Carefully pour batter over fruit in pan. Bake at 350 degrees for 30 - 40 minutes or until gingerbread is done. Remove from oven and immediately invert pan on serving plate. Let stand 5 minutes. Remove pan. Cut into squares. Serve warm with whipped cream.

BANANA GINGERBREAD

2 1/4 c. flour
1/2 c. sugar
1 1/2 to 2 tsp. ginger
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. salt
1 c. mashed bananas (2 to 3 bananas)
1/2 c. butter flavored shortening or oleo
1/2 c. molasses
3 eggs
1/2 c. nuts, chopped

Combine flour, sugar, ginger, baking powder, cinnamon, soda, salt. Add bananas, shortening, molasses. Beat until blended. Add eggs, beat until blended. Stir in nuts. Pour into 2 loaf pans (greased and floured). Bake at 350 degrees for 40 minutes.

PEACH UPSIDE-DOWN PEACH GINGERBREAD

2 cans (1 lb. each) sliced cling peaches
3 tbsp. Butter or margarine, softened
1/3 cup firmly packed brown sugar
1 tbsp. dark corn syrup
6 walnut halves
1 cup dark molasses
1/3 cup shortening
1 egg, beaten
2 1/4 cups sifted flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 cup buttermilk

Preheat oven to 325 degrees F.

Drain the peaches and pat dry with paper toweling.

Spread the softened butter or margarine evenly in the bottom of a heavy 9 inch skillet. (Be sure it has a heat proof handle). Sprinkle in the brown sugar and then the corn syrup. Arrange the sliced peaches and walnut halves to cover the bottom completely; set aside.

Heat the molasses and shortening until shortening melts, then set aside to cool slightly then beat in egg; set aside.

Sift dry ingredients together. Add molasses mixture and buttermilk alternately to dry ingredients. Pour batter over peaches.

Bake in a moderately slow oven (325 degrees F) for about 1 hour or until done. Allow to cool 5 minutes before turning from pan.

Makes 6 servings

PEACHY GINGERBREAD

1 (16 oz.) can cling peaches
1/2 c. brown sugar (light)
1 1/2 c. flour
1/2 tsp. ground cloves
1 tsp. ginger
1/2 c. shortening
1 egg
2/3 c. yogurt
3 tbsp. margarine
3/4 c. almonds, chopped
1 1/2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. salt
1/2 c. sugar
1 c. molasses

Pan: 9x9x2 inch. Preheat 350 degrees. Bake 50 minutes. Drain peaches, reserving syrup. Melt margarine in square pan. Blend in brown sugar and nuts. Arrange peach slices over mixture. Sift together flour, baking soda, cloves, cinnamon, ginger and salt. Cream shortening and sugar until fluffy; beat in molasses and egg. Alternately beat in dry ingredients, then yogurt. Pour over peach slices in baking pan. Bake, cool 10 minutes, then invert on serving dish. Serves 6-8. Good with whipped cream.

LEMON GINGERBREAD SWIRL

3/4 c. sugar
1 tbsp. flour
1/8 tsp. salt
1/4 to 1/3 c. lemon juice
1/4 c. water & 2 unbeaten eggs
1/2 c. coconut
1 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. allspice
1/2 c. brown sugar
1/3 c. shortening
2 eggs
1 c. boiling water
1/2 c. molasses

Cook first 5 ingredients in double boiler, stirring constantly until thick. Add coconut and cool. Sift dry ingredients. Cream brown sugar and shortening. Add 2 eggs, beat well. Add dry ingredients alternately with molasses. Stir in boiling water. Put in greased and floured 9 x 9 inch pan. Pour lemon sauce over batter; cut through with knife. Bake at 350 degrees for 35 to 40 minutes. Serve warm with whipped cream.

GINGERBREAD

2 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
2 tbsp. ginger
1/2 c. sugar
1/2 c. butter, softened
1 egg, beaten
1 c. molasses
1 c. hot water

LEMON SAUCE FOR GINGERBREAD:
1/2 c. sugar
1 c. boiling water
1 tbsp. cornstarch or flour
2 tbsp. butter
1 1/2 tbsp. lemon juice
Few gratings of nutmeg
Pinch of salt

Combine flour, soda, salt and cinnamon in bowl. Cream butter and sugar until light and fluffy. Beat in egg and molasses. Add flour mixture and hot water. Pour into greased shallow baking pan. Bake at 325 degrees for 35 minutes. Mix the sugar and cornstarch. Add the water gradually, stirring constantly. Boil 5 minutes, remove from fire, add the butter, lemon juice and nutmeg. Serve hot.

SOUTHERN SPICY GINGERBREAD

2 eggs
3/4 c. brown sugar
3/4 c. dark molasses
3/4 c. Crisco
2 1/2 c. flour
1/2 tsp. nutmeg
1 c. boiling water
2 tsp. soda
2 tsp. ginger
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder

LEMON SAUCE:
1/2 c. sugar
1 tbsp. cornstarch
1 c. water
2 tbsp. butter
1/2 tsp. grated lemon peel
3 tbsp. lemon juice
1 pinch of salt

Add beaten eggs to sugar, molasses and melted Crisco and stir. Add dry ingredients which have been sifted. Add boiling water and stir. Bake in greased pan at 350 degrees for 30-40 minutes. Serve with lemon sauce. Combine sugar, cornstarch and water and cook on high until thick. Remove from heat and add rest of ingredients. Return to heat until thick again (about 2-3 minutes). Use while hot.

BLUEBERRY GINGERBREAD CAKE

1/2 c. oil
1 c. sugar
1/2 tsp. salt
3 tbsp. molasses
1 egg
2 c. flour
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 c. fresh or frozen blueberries
2 tbsp. sugar
1 c. buttermilk

Mix together oil, 1 cup sugar, salt and molasses; beat in egg. Combine dry ingredients. Dredge blueberries with 2 tablespoons of flour mixture. Add dry mixture to oil and sugar alternately with buttermilk, beating after each addition. Stir in blueberries. Pour the batter into greased and floured 11 x 7 inch pan. Bake at 350 degrees for 35 to 40 minutes.

BLUEBERRY GINGERBREAD

1/2 c. sugar
1/4 c. shortening
1 egg
1/4 c. molasses
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. boiling water
1 c. blueberries

Mix together sugar, shortening, egg and molasses. Add and mix in flour, soda, salt, cinnamon and nutmeg. Add boiling water. Fold in blueberries, pour into greased and floured 8 x 8 square pan. Bake at 375 degrees for 25-30 minutes. Good with whipped cream.

APPLE-UPSIDE-DOWN GINGERBREAD

1 pkg. dried apples
1/4 c. raisins
1/3 c. brown sugar
1/2 c. sugar
1 beaten egg
1/4 tsp. cinnamon
1/4 tsp. ginger
2 c. water
3 tbsp. butter
1/2 c. shortening
1/2 c. molasses
1 1/2 c. self-rising flour
1/2 c. boiling water

Chop apples. Bring 2 cups water, apples, raisins to a boil. Reduce heat to medium. Cook, stirring until liquid is absorbed. Melt butter in 9 inch square pan. Sprinkle brown sugar over melted butter. Spoon apple mixture into pan. Cream shortening and sugar together well. Beat in molasses and eggs. Add flour mixture and 1/2 cup boiling water alternately to creamed mixture. Mix until blended. Pour over apples. Bake on middle rack of oven for 40-45 minutes at 350 degrees.

FRESH APPLE GINGERBREAD

1/2 c. margarine
1/3 c. sugar
2 eggs
1/2 c. molasses
2 c. flour
1 1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/3 c. low-fat milk
1 1/4 c. grated, pared apples

Cream together margarine and sugar. Beat in eggs, one at a time. Blend in molasses. Sift together flour, baking soda, salt, and spices; add to creamed mixture alternately with milk (flour mixture first and last). Stir in grated apples. Pour into a greased and floured 9 inch square baking pan. Bake at 350 degrees for 45 to 50 minutes or until tester comes out clean. Cut into 16 squares. Serve warm with whipped cream.

UPSIDE-DOWN APPLE GINGERBREAD

GINGERBREAD:
1/2 c. melted butter
1/2 c. molasses
1/2 c. white sugar
1 egg
2 c. all-purpose flour
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
3/4 c. plus 2 tbsp. hot tea or water

APPLE LAYER:
3 tbsp. melted butter
1/3 c. brown sugar
3 apples

A spicy gingerbread topped with caramel apple slices. Combine butter, molasses, sugar and egg in a large mixing bowl and beat until well-mixed. Sift flour, ginger, cinnamon, cloves, nutmeg and salt into a medium bowl. Stir into butter mixture and mix well. Dissolve baking soda in hot tea or water and add to batter. Mix well. Pour melted butter into a 9-inch square baking pan. Sprinkle evenly wit brown sugar. Peel, quarter, core and slice apples. Spread apple slices evenly in pan. Pour batter over apples. Bake at 350 degrees for 35 to 40 minutes or until a cake tester comes out clean. Invert onto a plate. Serve warm with ice cream or whipped cream. Serves 9.

GINGERBREAD DESSERT

1 pkg. gingerbread mix
1/4 tsp. baking soda
1 1/4 c. beer, room temperature
1/4 c. salad oil
1/2 c. chopped walnuts
20 oz. apple pie filling

Preheat oven to 350 degrees. Grease sides of a 9" pan. Prepare mix using beer instead of water and adding soda and oil. Stir in walnuts. Spread apple filling over bottom of pan. Pour batter over apples and bake for 30 to 40 minutes. Use whipped cream as topping.

PINEAPPLE UPSIDE-DOWN GINGERBREAD

1 seedless orange
1 (20 oz.) can pineapple slices in natural juice
2 tbsp. + 1/2 c. margarine
2/3 c. firmly packed light brown sugar, divided
2 tbsp. orange marmalade
16 maraschino cherry halves
2 eggs, lightly beaten
2 1/2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. salt
3/4 c. unsulphered molasses

Preheat oven to 350 degrees. Peel orange, thinly slice. Drain juice from pineapple, save 1/4 cup juice. In 10 inch cast-iron skillet, heat 2 tablespoons margarine over low heat. Stir in 1/3 cup sugar, the marmalade and pineapple juice until sugar is dissolved. Remove from heat. Arrange pineapple, orange, and cherries on bottom of skillet; set aside. In medium bowl, stir together flour and next 6 ingredients; set aside. In large bowl, place 1/2 cup margarine, molasses, remaining 1/3 cup sugar and boiling water; stir to melt margarine slightly. Beat at medium speed until sugar is dissolved and margarine is melted. Beat in eggs; reduce speed to low. Stir in flour mixture just until blended. Pour batter over fruit in skillet. Bake 40 minutes or until toothpick comes out clean. Cool in pan 3-4 minutes. Run knife around edge of cake to loosen from pan side. Invert onto serving platter. Serve warm.

PUMPKIN GINGERBREAD LOAVES

2 c. flour
1/2 c. brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. soda
1 c. canned pumpkin
1/3 c. molasses
2 eggs, "Scrambler's" work fine
1/4 c. oil
1/4 c. milk
1 tsp. ginger

TOPPING:
1/3 c. chopped nuts
2 tbsp. sugar

Grease bottom and sides of flour 4 1/2 x 2 1/2 x 1 1/2 inch loaf pans (spray Pam works great). Stir together 1 cup flour, brown sugar, baking powder, cinnamon, baking soda. Add pumpkin, molasses, egg substitute, oil, milk and ginger. Beat with electric mixer on medium speed 2 minutes. Add remaining flour, beat 2 minutes until mixed. Divide evenly among the four small pans. Mix nuts and sugar and sprinkle over each loaf. Bake at 350 degrees for 40-45 minutes until toothpick inserted comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans. Place on racks until cool.

PUMPKIN GINGERBREAD LOAVES

2 c. flour
1/2 c. packed brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1 c. canned pumpkin
1/2 c. molasses
2 eggs
1/3 c. margarine
1/4 c. milk
1 tsp. ground ginger
1/3 c. chopped walnuts
2 tbsp. sugar

Stir together 1 cup of the flour, brown sugar, baking powder, cinnamon, baking soda. Add pumpkin, molasses, eggs, margarine, milk and ginger. Beat with electric mixer on low speed 30 seconds until combined. Beat on medium to high speed 2 minutes, scraping sides of bowl. Add remaining flour; beat 2 minutes or until mixed. Divide batter evenly among pans. For topping, stir together walnuts and sugar. Sprinkle evenly over batter. Grease bottom and sides of four (4 1/2 x 2 1/2 x 1 1/2-inch) loaf pans. Bake at 350 degrees for 40-50 minutes.

GINGERBREAD MUFFIN MIX

beat together
1 c. margarine
1 c. molasses
1 c. white sugardd dry ingredients below alternately with eggs and buttermilk.
4 c. flour
2 tsp. soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. ginger
4 eggs
1 c. buttermilk

Store in refrigerator. Use 1 heaping tablespoonful to a muffin tin. Bake at 350 degrees for 15 minutes. Best served hot with honey butter.ips: This is a make-ahead recipe that should keep well in the refrigerator for up to 6 weeks. It is an easy, quick breakfast for 2 or 4 and good for company. Also, it's great for late night snacks.

REFRIGERATOR GINGERBREAD MUFFINS

1 c. shortening
1 c. granulated sugar
1 c. molasses
1/2 c. raisins
1/2 c. chopped pecans
1 c. buttermilk
4 eggs
4 c. flour
1 tsp. salt
2 tsp. soda
2 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. allspice

Cream sugar and shortening; add eggs. Beat well after each addition and add molasses. Stir soda into buttermilk and when it begins to foam, add to mixture. Fold in raisins and pecans. Pour into jar and keep covered in refrigerator. Allow to stand 24 hours before baking any muffins. Then bake as needed. Always stir well before baking. Mixture will keep 3 weeks in refrigerator.

CRUNCH TOPPED GINGERBREAD MUFFINS

1 3/4 c. flour
1/2 c. packed brown sugar
1/3 c. dry milk (powder)
1/2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. ginger
1/8 tsp. cloves
1/4 tsp. salt
2/3 c. water
1/2 c. oil
1/4 c. molasses
2 eggs
1/4 c. granulated sugar

Combine flour, brown sugar, dry milk, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl. Stir to break in brown sugar. Beat together water, oil, molasses, and eggs. Stir liquid ingredients into dry mixture just until moistened. Do not over stir. Spoon batter into muffin cups. Sprinkle about 1 teaspoon granulated sugar over each muffin. Bake at 375 degrees for 15 to 18 minutes.

BLUEBERRY GINGERBREAD MUFFINS

2 c. oil
2 tsp. salt
4 c. sugar
4 eggs
8 c. flour
4 tsp. cinnamon
2 tsp. ginger
4 tsp. baking soda
4 c. buttermilk
3/4 c. molasses
4 c. blueberries in flour
8 tbsp. sugar for top

LAST-MINUTE GINGERBREAD MUFFINS

1 c. shortening
1 c. sugar
1 c. dark molasses
4 eggs
2 tsp. soda
1 c. buttermilk
4 c. all-purpose flour
1 tbsp. plus 1 tsp. ground ginger
1 tsp. ground allspice
1/2 tsp. ground nutmeg

Cream shortening; gradually add sugar, beating until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk. Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and store in refrigerator until ready to bake. (Batter can be kept in refrigerator up to three weeks). To bake, spoon batter into greased muffin pans, filling 2/3 full. Bake at 350 degrees for 20 minutes. Yield: about 3 dozen.

GINGERBREAD WAFFLES

WAFFLES:
2 1/4 c. flour
2 tsp. ginger, ground
1 1/4 tsp. baking soda
1 egg, separated
1 c. light molasses
1/2 c. skim milk
1/3 c. margarine, melted
Salt

Combine flour, ginger, baking soda and salt. Beat egg yolk and add molasses, milk, melted margarine; mix well. Beat egg white until stiff peaks form. Fold into batter. Bake in preheated waffle iron. Serve with ice cream. Makes 6 to 8 waffles.

GINGERBREAD WAFFLES

2 c. flour
1 tsp. salt
1 1/4 tsp. baking powder
2 1/4 tsp. powdered ginger
1/4 tsp. dry mustard
1 1/4 tsp. cinnamon
1/4 tsp. cloves
1 c. molasses
1/2 to 1 c. water
1 egg, beaten
1/3 c. vegetable oil or melted butter

Mix dry ingredients together. Combine liquids and stir carefully into dry ingredients. Bake in waffle iron. Serve with maple syrup or as a dessert with spiced cooked apples and whipping cream to which bits of crystalized ginger has been added. Makes about six waffles. NOTE: You can use milk instead of water, but the water makes a lighter waffle. The dry mustard can be omitted, but it adds a bit of zest to the ginger.

SOURDOUGH GINGERBREAD WAFFLES

1/2 c. molasses
6 tbsp. oil
1/2 c. starter
1 c. milk
2 eggs, slightly beaten
2 c. flour
2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/4 c. sugar

Mix together first 5 ingredients. Sift dry ingredients then add to mixture. Blend well. Pour batter on hot waffle grids. Makes 6 small waffles. Delicious when served with applesauce and bacon or whipped cream and bananas.

GINGERBREAD WAFFLES

1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1/4 c. sugar3 eggs, beaten
1 c. buttermilk
1/2 c. molasses
1/3 c. melted shortening

Combine and set aside. Combine. Stir well, add to flour mixture. Bake in preheated, oiled waffle iron. Serve with butter and syrup.

PUDDIN HEAD GINGERBREAD COOKIES

1/2 c. butter or margarine, softened
1/2 c. packed brown sugar
3 (3/4 oz.) pkg. regular butterscotch pudding mix (dry - regular, not instant)
1 egg
1 1/2 c. flour
1/2 tsp. baking soda
1 1/2 tsp. ginger
2 tsp. cinnamon

Cream butter, brown sugar, and pudding mix. Add egg and beat well. Combine flour, baking soda, ginger, and cinnamon. Stir into creamed mixture. Chill. Roll dough on floured surface to 1/8 inch thickness. Cut with 4 inch bread man cutter. Place on ungreased cookie sheet. Bake at 350 degrees for 6 to 8 minutes. Cool and decorate as desired.

GINGERBREAD MIX WITH GINGERBREAD BOYS VARIATION

8 c. flour
2 c. sugar
1/4 c. baking powder
1 tbsp. salt
1 tsp. baking soda
1 tsp. cloves
1 tsp. ginger
1 tbsp. cinnamon
2 c. shortening

GINGERBREAD BOYS:
3 c. gingerbread mix
1/3 c. molasses
1/4 c. flour
1 slightly beaten egg

Stir together dry ingredients. Cut in shortening with pastry blender. Use within 3 months. Makes 12 cups of mix. Combine ingredients. Blend well. Roll to 1/4 inch thickness on lightly floured surface. Cut into gingerbread boys. Place on greased sheets. Bake at 350 degrees for 10 minutes. Decorate with red hots and white icing.